About the Coffee
The Red Process - Red Wine Process is a fermentation-driven coffee processing method inspired by the principles of red wine production. Despite the name, no wine or alcohol is added to the coffee. Instead, the process creates a controlled fermentation environment designed to encourage the development of ripe fruit, wine-like and complex fermented flavours.
Only fully ripe, high-sugar coffee cherries are selected. The whole cherries are placed into fermentation tanks, where the process may begin with a short aerobic stage before moving into a sealed, low-oxygen environment. Fermentation is carefully controlled at relatively low temperatures, typically around 15–20°C, and may continue for 72 hours or longer.
After fermentation, the cherries remain intact with their skin and fruit flesh and are slowly dried on raised beds or patios. They are turned regularly to ensure even drying until the moisture content reaches approximately 12%. The dried cherries are then rested for at least one month before hulling, allowing moisture and water activity within the green coffee to stabilise.
When well executed, the Red Process can produce a rich and layered cup profile with notes reminiscent of red wine, ripe berries, dark chocolate and tropical fruit, accompanied by a fuller body, rounded acidity and a long, sweet finish. The fermentation character should remain clean and integrated, enhancing the coffee’s fruit sweetness rather than overpowering its underlying character.
As a result, the Red Process can produce a rich and layered cup profile with notes reminiscent of red wine, ripe berries, dark chocolate and tropical fruit, accompanied by a fuller body, rounded acidity and a long, sweet finish.
About
Tianhao Estate
In Huimin Town, Lancang County, Yunnan, Tianhao Coffee Estate rises into a landscape of mountain mist and changing light. The estate has been shaped by more than seventeen years of coffee work—long enough for the crop to become a way of life rather than a passing experiment. To arrive at Tianhao is to encounter both a landscape and a person: the trees, the clouds and the steady presence of estate owner Wei Yunhua.
Wei’s story gives Tianhao its human centre. She has stayed with coffee through slow seasons, learning what the mountain can offer and what it asks in return. The estate’s work is grounded in patience: allowing cherries to mature, refining processing and protecting the character of each harvest. Her belief is that quality is built over time, through attention repeated long after the first excitement has passed.
Tianhao’s reputation gradually travelled beyond its valley. The estate became a filming location for the movie One Touch of Love and was recognised as a prize-winning estate in the first Yunnan Cup of Excellence pilot competition. These moments brought attention, but they did not change the essential rhythm of the farm. Coffee still begins in the mountain air, with the producer and her team returning to the same patient work.
Tianhao’s story extends beyond production. Public invitations to volunteer and visit suggest an estate that wants people to come close to the work rather than view coffee from a distance. Visitors ask where the farm is, how to join and when they can stay; the estate answers with an open welcome. That exchange turns origin into a living relationship—part farm, part classroom and part refuge from hurried life.
Tianhao now welcomes coffee professionals, travellers and volunteers who want to understand how coffee is made. The invitation is direct: stay at origin, ask questions and see the work for yourself. The estate’s future lies in that openness—a living meeting place where mountain ecology, long-term craft and hospitality become part of the cup.
